Dough conditioning composition and method

Details Dough conditioning composition and method Dough conditioning composition and method

A - Human Necessities

21

D

99/122

A21D 2/16 (2006.01)

Patent

CA 1047305

DOUGH CONDITIONING COMPOSITION AND METHOD ABSTRACT OF THE DISCLOSURE A low cost method and composition for conditioning and softening bread doughs or the like to increase the volume, shelf-life, crumb texture, color, cell structure and other de- sirable taste and organoleptic properties of the finished wheat based baked or fried products. The method comprises incorporat- ing into the dough prior to cooking thereof from about 0.25% to 2% (baker's weight) of a hydrated admixture containing from about 20% to 80% by weight water, an alkali or alkaline earth metal salt of the acyl lactylates of C14-C22 fatty acids (preferably sodium or calcium stearoyl-2-lactylate), and ethoxy- lated mono-and diglycerides of the C14-C22 fatty acids. In pre- ferred forms, the admixture is about 50% water with the weight ratio of the lactylate component to the glyceride component be- ing about 4:1 The active components of the admixture act in a synergistic fashion to produce equal or improved quality baked goods when compared to those containing twice as much sodium stearoyl-2-lactylate alone.

217069

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